Recipes

Trout with tarragon and cream sauce

Serves 4

• 4 cleaned trout
• ¼ pint (150ml) dry white wine
• 2 tsp minced onion
• 1 ½ tsp tarragon
• 1 tsp parsley
• 4 thin slices of lemon
• ground black pepper
• salt
• ¼ pint (150ml) double cream

Place the trout in a large pan with the wine, onion, TARRAGON, parsley, lemon slices, pepper and salt. Cover and simmer gently for 10-15 minutes. Remove the fish and keep warm. Discard the slices of lemon and bring the liquid to the boil to reduce a little. Stir in the cream and reheat. Pour over the fish and serve.